Ingredients
| 2 tablespoons olive oil | |
| 4 small lamb shanks (mine were 1295g total) | |
| 4 cloves garlic, peeled | |
| 1 onion, cut into wedges | |
| 2 large carrots, chopped | |
| 2 stalks rosemary | |
| ½ cup pitted kalamata olives, halved | |
| 1 x 400ml can peeled tomatoes | |
| 500ml lamb or vegetable stock | |
| 300g spaghetti | |
| parmesan, to serve |
Reverse searing the shanks on a rack at the end of cooking saves browning at the start. You can cook the shanks up to 3 days in advance and reheat the sauce before finishing off the pasta and shanks as per the recipe. I like to roast or steam some broccolini or broccoli to serve alongside.
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Instructions
| 1. | Heat the oven to 160°C. |
| 2. | Add 1 tablespoon of the oil to a deep roasting dish or casserole (with a lid if you have one) along with the lamb shanks, garlic, onion, carrot, rosemary, olives, tomatoes and stock and season with salt and pepper. |
| 3. | Cover tightly (with lid or foil), place in the oven and cook for 2 hours. |
| 4. | Remove from the oven, set the shanks aside and raise the temperature to 220°C fanbake. |
| 5. | Add the spaghetti to the liquid and make sure it is submerged. |
| 6. | Place a wire rack over the top of the roasting dish, put the shanks on this and drizzle with remaining oil. |
| 7. | Roast for 10 minutes more. |
| 8. | Then remove the shanks to rest and give the spaghetti a stir. |
| 9. | Cook the spaghetti for a further 10 minutes. |
| 10. | Serve the lamb shanks with the pasta and parmesan. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Smith & Aaron McLean